ಸುಕ್ಕಿನುಂಡೆ | ಪಕ್ಷಮಾಸದ ವಿಶೇಷ | Sukkinunde is a traditional sweet dish, which is usually made during Pakshamasa/Pitrupaksha or shraddha/vaidika days like I said before in case of rave payasa/sooji ka kheer. But now the trend has changed and you can make anything on any day. Both the outer layer and the inside filling are made
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ರವೆ ಪಾಯಸ | Every year at this time/period of the year I plan to share this particular recipe, but never could do so. So this year without fail I clicked the procedure pics specially to share this payasa recipe here on my blog. According to the custom of our community this particular payasa/kheer is made
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ಓಂ ಕಾಳಿನ ಪೂರಿ | ಅಜ್ವಾಇನ್ ಮತ್ತು ಮಿಶ್ರ ಹಿಟ್ಟಿನ ಪೂರಿ | As such I make something/anything deep fried dish once in a blue moon but only during rainy season I make them once or twice in a month. I guess it is nothing but the seasonal demand, my grand mother used say so. And  I think
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Authentic/original green gram lentil/moong dal payasa | ಹೆಸರುಬೇಳೆ ಪಾಯಸ | Above in the heading I have written as authentic/original, that’s because in this particular payasa recipe, originally we don’t use either ghee, coconut or any kind of dry fruits & nuts, like we do in other payasa/kheer recipe, rather it is being made using only
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ರಸಂ ವಡೆ | ರಸಂ ವಡ | Rasam vade/waday/wada/vada is nothing but, deep fried, disc shaped fritters made using soaked black gram lentil and later these vada/waday are soaked in a kind of thin lentil soup which consists of small amount of lentils, tomato, tamarind juice, jaggery and traditional spice powder mix called rasam powder/saaru pudi. Rasam wada
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ರವೆ ಪೂರಿ | ಬಥುಆ ಸೊಪ್ಪಿನ ರವೆ ಪೂರಿ | Bathua (Chenopodium album) Semolina Poori | You can find the Bathua semolina Poori recipe at the end of this page A poori recipe made by using semolina/rave/sooji as a main ingredient. My mother-in-law always used to make poori using semolina only, she never used to make poori
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ವಡೆ | ಉದ್ದಿನ ವಡೆ | Waday or vada is a famous South Indian deep fried snack. Urad dal wada is crispy, tasty & protein rich food. This is delightful with chutney, Rasam, Sambar. In Karnataka this is the special dish for fifteen days during Paksha masa and this dish is not made on festival days
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